Liangpi (Facial Wash)

2024-07-05 15:00:11 3971

Recently, Liangpi is on fire. It's like a game in the circle of friends. Everyone is making Liangpi at home of classmates, colleagues, relatives, friends, children and classmates. I was also driven by everyone. The Liangpi made yesterday was not uploaded. Today it is sorted out for your reference. The measurement I made is visually normal for four people, and the three people with a large appetite are probably also wealthy.

Details of ingredients

flour500g
Clear water (for dough mixing)270g
cucumberTwo or three
Chicken essencea little
garlicHalf head
sesameA spoonful
Light soy sauceTwo spoons
Oyster sauceA large spoonful
Sichuan pepper oilHalf a spoonful
Sesame oilA spoonful
Cold mixed sauceTwo spoons
edible oila little
VinegarFour spoons

Technique

difficultybeginner
workmanshipsteam
tasteother
timeThree hours

Steps to make Liangpi (Facial Wash)

1. Take 500 grams of flour and add half a spoonful of salt.
2. Take 270 grams of clean water and slowly pour it into the flour, while gently stirring with chopsticks.
3. After stirring the flour into a flocculent shape, knead it by hand into a three gloss dough, cover it with a lid, and let it stand for half an hour for later use.
4. Put the dough into a water basin to prepare for washing.
5. Rub the dough in the water repeatedly until the water turns into milk.
6. After washing, change some water to continue washing your face and mix the resulting batter together.
7. After washing, change the water again and continue washing. Generally, the water produced from the third wash is relatively clear, so there is no need to continue after this wash. Merge all the dough, and the remaining dough after washing will be gluten.
8. Put the washed noodles (gluten) into a steamer and steam until cooked.
9. Let the dough stand for four to five hours for sedimentation, and the upper layer after sedimentation is clean water.
10. Pour out or scoop out the upper layer of water, and the rest is the flour paste for Liangpi.
11. Filter it to remove small bumps.
Brush a layer of oil on the pizza plate.
Spoon in a large spoonful of batter.
14. Shake left and right to evenly spread the batter at the bottom of the plate.
15. Put the pizza plate into a boiling water pot, and bring the water to a boil in advance, keeping it on medium high heat.
16. Cover the pot and steam for about one minute.
17. Open the lid of the pot when the batter solidifies and bubbles up.
18. Take out the pizza dish and put it in cold water to cool down, and immediately remove the Liangpi.
19. Continue to steam the next Liangpi, repeat the operation, brush a thin layer of oil on each Liangpi, and stack them one by one.
20. Cut the Liangpi into strips, shred the cucumber, and cut the gluten into pieces.
21. Put the cucumber skin and gluten block into the Liangpi, mix a bowl of sauce and pour it on. The sauce is optional and can be controlled according to personal taste and preference. Generally, it is garlic water sesame sauce, soy sauce, oyster sauce, Sichuan pepper oil, chili oil, sesame oil, sesame oil, vinegar salt, chicken essence cold mix sauce, sesame, and so on.
Mix well and you can eat it.
23. Super delicious.